Easy Zucchini Bread

Sliced loaf of homemade zucchini bread on a wooden cutting board, with a few slices spread out in front. A white cloth is visible in the background, showcasing the results of this delicious zucchini bread recipe.

5 from 4 votes

This healthy Zucchini Bread Recipe is so simple that you can enjoy bread any day of the week. Try this easy Zucchini Bread Recipe for a delicious treat.

Prep Time10

Cook Time1

Cool10

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $5.67 Recipe, $0.47 per Serving

Ingredients

1 ¾ cups All Purpose Flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon
½ tsp ground nutmeg
2 eggs
¾ cup unsalted butter (melted)
½ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 ½ cups grated zucchini

Instructions

Preheat the oven to 325°F. Generously grease a 9X5 loaf pan.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
In a large bowl, whisk together the eggs, melted butter, granulated sugar, brown sugar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Fold in the grated zucchini until evenly incorporated.
Pour the batter into the prepared loaf pan and spread it into an even layer.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes. Transfer to a wire rack to cool before slicing and serving.

Notes

Zucchini: There’s no need to peel the zucchini before grating. If it’s especially watery, lightly blot it with paper towels, but don’t squeeze out all the moisture.
Don’t overmix: Mix the batter just until the dry ingredients are incorporated. Overmixing can make the bread dense.
Doneness: The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Nutrition